How To make Molasses Apricot Cookies
Cookies: 3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1 cup dark brown sugar
1 cup salted butter, -- softened
3/4 cup molasses
1 large egg
1 1/2 cups chopped dried apricots
Icing: 1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 300. In a medium bowl, mix together flour, soda, cinnamon, ginger, and allspice. Mix until blended well. In a large mixing bowl, beat sugar and butter at medium speed until mixture forms a grainy paste and scrape sides of bowl. Add molasses and egg and beat until light and fluffy. Add flour mixture and apricots and blend at a low speed just until combined. Do not overmix. Divide dough in half and shape each half into a roll about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill until firm. Slice cookies 1/2-inch thick and place on ungreased cookie sheets about 2 inches apart. Bake 25-30 minutes until cookies are set. Transfer to cool surface.
Icing: blend sugar, milk, and extract in a small bowl until smooth. Drizzle cookies with icing.
How To make Molasses Apricot Cookies's Videos
Homemade Almond Biscotti Cookies | Cooking Italian with Joe
Join me in my kitchen as we make the best homemade truly authentic Italian Biscotti cookies to be shared by all. This is an easy and simple recipe that your whole family can take part in to enjoy after dinner or as a morning treat with coffee. Check out the recipe:
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Martha Stewart Makes Healthier Cookies | Martha Bakes S8E3 For the Cookie Jar
Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!
#Healthy #Cookies #Dessert #Recipes #Baking
0:00 Introduction
0:24 Chocolate making and chocolate pairing
7:57 Pecan Oat & Dark Chocolate Chunk Cookies
12:53 How to Make Chewy Molasses Crinkles
18:26 How to make Buckwheat Espresso Cookies
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This episode originally aired at Season 8 Episode 3.
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Pecan, Oats, and Dark Chocolate Cookies -
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Buckwheat-Espresso Cookies -
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Martha Stewart Makes Healthier Cookies | Martha Bakes S8E3 For the Cookie Jar
Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies: fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares all so good you'll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
#Cookies #Homemade #Baking #Recipes
0:00 Introduction
0:04 Giant Kitchen Sink Cookies
6:00 Sugar Cookie Sandwiches
11:02 Maple-Pecan Shortbread Squares
15:13 Double-Chocolate Sandwich Cookies
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This episode originally aired as Martha Bakes Season 6 Episode 7.
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Double Chocolate Sandwich Cookies -
Chocolate Filling Sandwich Cookies -
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Spritz Cookies | Piped Butter Cookies | Danish Butter Cookies
In this video I'll show you how to make Piped cookies or Danish cookies or Spritz cookies. Name them what ever you like - they are gorgeous no matter what.
I love Spritz cookies. They are so buttery and sweet. You can make them even without cookie press.
But make sure you have durable piping bag it is very important. Use different jams and extracts to make more different tastes.
Ingredients:
100g Butter
50g Ising Sugar (½ cup)
1 Egg White (30g)
120g All-purp. Flour (⅔ cup)
10g Corn Starch (1 Tbsp)
¼ tsp Salt
1 tsp Lemon Zest
1 tsp Vanilla Extract
3-4 tsp Jam
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In my humble opinion, homemade cookies straight out of the oven will always beat store-bought. Four of their best seasonal cookies, and we're going head to head.
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